Boiled cauliflower - calorie content and beneficial properties.

Cauliflower has always been grown in gardens and sold in markets, but this specific vegetable was not in great demand. This type of cabbage has gained particular popularity in recent decades, because it was then that more and more people began to adhere to a healthy diet. After all, cauliflower has a low calorie content, but it contains a huge amount of nutrients, microelements and vitamins.

If cauliflower is cooked correctly, even those who do not particularly like vegetable dishes will not remain indifferent. And to do this, fresh cauliflower must first be boiled, and then it can be used as a side dish, snack, puree for babies, and also for various salads.

How long to cook fresh cauliflower

The technology for cooking this vegetable is absolutely simple, but we should not forget that the taste of future dishes and the preservation of as many useful substances as possible will directly depend on the cooking time.

Before cooking cauliflower, its head is disassembled into inflorescences. They are cooked for approximately 10 minutes after boiling, and if the cabbage is then also fried, for example, in batter, then the cooking process is reduced to 7 minutes. If you cook a whole head of cauliflower, it will take at least 20 minutes. But here it is necessary to take into account the size - the larger the head of cabbage, the greater the time spent. Therefore, after 20 minutes of cooking, you need to check the readiness by piercing the thick part of the stem: if it is easily pierced, then the cabbage is ready.

Today, “smart” kitchen appliances come to the aid of modern housewives, which help not only speed up the cooking process, but also preserve a large amount of nutrients in vegetables.

In a double boiler, cauliflower will be ready in 30 minutes, in a slow cooker this process will be reduced to 15 minutes, and when using a microwave oven, you only need to spend 7 minutes cooking this vegetable.

Technology for cooking fresh cauliflower

Before you start cooking the vegetable, it must be cleared of leaves, washed well and divided into inflorescences. To cook this type of cabbage, it is better to use a glass or enamel pan.

Place cauliflower inflorescences or a whole fork in a saucepan, pour in boiling water and lightly add salt. To maintain the white color, you can add milk to the water.
Place the container with the cabbage on high heat and reduce it after the water boils. It is advisable not to cover the pan with a lid, otherwise the color of the cabbage will change - it will turn yellow.
A whole head of cabbage needs to be cooked for about 20 minutes, and a head divided into inflorescences - 10 minutes.
When the cooking time has expired, you need to use a fork or knife to test the doneness of the cauliflower. If the thick part of the inflorescences is easily pierced, then the cabbage has already reached readiness.
Using a slotted spoon or colander, remove the boiled vegetable to a dish.

Nuances to consider

Like any product, cauliflower has its own secrets, taking into account which you can surprise your family with very tasty dishes.

When buying this vegetable, you need to carefully inspect the entire head of cabbage. It should be dense, the inflorescences should have a whitish color without putrefactive dark spots, and the leaves should be green and fresh. Also, cauliflower should not have an unpleasant odor.
The main wisdom that you should definitely remember is that cauliflower should not be overcooked, otherwise it will turn out to be a soft and nasty-tasting substance.
The process of cooking cauliflower is accompanied by a not very pleasant smell. To eliminate this, just put a small cracker in the container where the cabbage is cooked.
In order for the cauliflower to retain its white color during cooking, you need to add a little milk to the water (no more than 1-2 tablespoons).
The taste of this vegetable will improve significantly if it is boiled in slightly sweetened water or if mineral water is used for cooking.
To prevent the cabbage from turning a yellowish-grayish color during cooking, do not cover the pan with a lid.
As soon as the cauliflower is cooked, it is advisable to immediately remove it from the broth using a slotted spoon. If you leave it in water, it will ruin the taste of the cabbage. But many housewives do not pour out the broth where it was cooked, but use it to prepare vegetable soups and sauces.
Cauliflower should be consumed with caution by those people who have an exacerbation of stomach and intestinal diseases, as well as kidney problems.

Recipe for cauliflower baked with cheese sauce

For this simple dish you will need:

one kilogram head of cauliflower;
a tablespoon of flour;
250 g milk;
25 g butter;
100 g hard cheese;
salt;
pepper.

Boil the cauliflower, separated into individual florets, for approximately 7-8 minutes. Drain in a colander. Prepare the sauce by melting the butter in a saucepan and adding flour, remembering to mix the mixture thoroughly. Then slowly pour in the milk, still stirring the sauce. Heat it well, remove from heat and add 2/3 of the grated cheese.

Place the boiled inflorescences in a heat-resistant form and pour in the cheese sauce, topping with the remaining cheese. Place the filled pan in a well-heated oven and bake for about 25 minutes. This time will be enough for the dish to acquire an appetizing fried crust. This cabbage is served hot, and if desired, it can be topped with more sour cream.

Rating: (2 Votes)

Cauliflower is a healthy vegetable and, if cooked correctly, very tasty. This variety got its name not because of its bright color, but because of its inflorescences, shaped like flowers. You won't find cauliflower in natural conditions. It was brought to us from the Mediterranean, which means it is quite suitable for those who are interested in the basics of the Mediterranean diet. To fully enjoy the taste of this wonderful product, you need to have an idea of how and how much to cook cauliflower. You can prepare a lot of delicious independent dishes from it. When boiled, it can be used as one of the ingredients in other culinary masterpieces.

How to choose

Fresh cauliflower should be a light whitish-milky color. Yellow or dark gray spots on the inflorescences are unacceptable. Limp leaves indicate that the heads of cabbage have been lying on the counter for a long time. By choosing a fresh product, you will get more benefits from it. But due to the leaves and stalk it will be more expensive.

If you decide to purchase a frozen product, it is better to choose it in transparent packaging. This makes it easier to determine quality. You should not overpay for a large amount of snow in the package. Medium-sized inflorescences should be light. By choosing a frozen vegetable, you are depriving yourself of some nutrients. But due to the absence of stalks and leaves, it will be cheaper. And it’s more convenient to cook frozen buds.

For your information! Cauliflower can be included in any diet menu. This low-calorie product contains only 21 kcal per 100 grams.

Cooking rules

You can cook this vegetable in different ways. But it is better to cook frozen inflorescences in the traditional way - in a saucepan. This makes it easier to control the readiness of the product. The buds should retain some crispness and not turn to mush.

Before you start cooking cauliflower, you need to separate it into inflorescences and rinse well under running water. If there are doubts about the quality, the buds can be soaked in salted water before cooking. All debris and insects will rise to the surface of the water.

Disassembled into inflorescences, cabbage should be placed in boiling, pre-salted water. If you place it in cold water, then during the cooking process the buds will lose their shape and simply fall apart. After boiling, the heat must be reduced and continued to simmer over low heat. Readiness can be easily determined with a knife. After the inflorescences are cooked, they need to be thrown into a colander.

Advice! If you decide to cook cauliflower in the traditional way, then for this purpose it is better to give preference to an enamel or thick-walled pan.

Before frying, the vegetable should be cooked for less time. After all, additional heat treatment can lead to it becoming too soft and tasteless. Before frying, it is enough to boil it for 4 - 5 minutes.

To prevent the buds from acquiring an unpleasant grayish tint during the cooking process, add one of the ingredients to the water after boiling:

half a liter of milk for 1.5 - 2 liters of water
1 teaspoon lemon juice for the same amount of water
citric acid on the tip of a knife
a few drops of 70% vinegar essence

Curious facts

You need to boil the buds in a small amount of water. This produces a rich vegetable broth, rich in beneficial microelements. Then you can cook a delicious soup on it or prepare an original sauce.
The vegetable should be cooked longer if used for baby food. On its basis, puree is prepared for the first feeding.
You can cook the buds faster if you first make cross-shaped cuts on them with a knife.
Frozen food does not need to be defrosted before cooking.
Experienced housewives do not recommend cooking cabbage buds covered. So they may turn yellow.
Just 50 grams of this product provides the daily requirement of the human body for vitamin C.
Doctors recommend cooking and eating dishes from this unique vegetable for those who suffer from diseases of the gastrointestinal tract, endocrine and genitourinary systems, and respiratory tract.

You can prepare many healthy and tasty dishes from pre-cooked cauliflower. It doesn't take much time. Do not deny yourself this exquisite pleasure.

Cauliflower is a low-calorie product with a huge amount of nutrients, vitamins, macro- and microelements. It is widely used in the menu by those who adhere to proper nutrition and is excellent for introducing complementary foods to children. This vegetable crop, when properly prepared, will not leave indifferent even those who do not particularly celebrate vegetable dishes in their diet. To prepare this product deliciously, you first need to learn how to boil it. In our article we will look at how to cook cauliflower correctly.

The final result will depend on the quality of cauliflower head you choose. When purchasing a vegetable, pay attention to its properties:

The size of the cabbage head (choose a medium-sized vegetable).
Cabbage leaves (must be fresh, without breaks).
Inflorescence color (solid, beautiful bright white, without damage, dark spots or blackness).
The head of cabbage should be dense, strong, and weighty.

The preparation of all cauliflower dishes begins with boiling the vegetable. Before this process, the product should be properly prepared:

Fill a deep container with cool water. Dissolve 1 tsp in it. salt and add a little lemon juice (or citric acid).
Immerse the entire head of cabbage in the prepared mixture for a few minutes - this will clean it of dirt, sand and “unwanted guests”.
After this, rinse the vegetable under running water and dry it.
Divide the prepared cabbage into inflorescences (carefully trimming the branches), adjusting their size as you wish.

The process of cooking cauliflower is simple, but do not forget that the taste of the future food and the preservation of the beneficial substances contained in the main product depend on it. You must regulate the amount of time for boiling the prepared product yourself, based on the rule: the larger the size of the inflorescences, the longer they will cook, and focusing on the future dish - whether after boiling the cabbage will be baked, fried or stewed.

Peculiarities:

Prepare dishes appropriate to the size of the prepared vegetable.
Take cold water, bring it to a boil, add salt to taste, add a little vinegar or lemon juice (to preserve the color of the cabbage).
Place the product in water and cook over medium heat until desired level of doneness.
Important! In the microwave, the cooking time for cabbage is approximately 7 minutes, in a slow cooker - 10-15, in a double boiler (this boiling will preserve all the nutrients of cauliflower as much as possible) - 20-30 minutes.
Place the finished boiled vegetable in a colander.

When boiling cauliflower, follow some wisdom that will help improve the taste of the future dish, preserve its properties and appearance:

The main trick is not to cook the vegetable for too long and do not put a lot of liquid into the cooking container - its large volume will significantly reduce the taste of the vegetable and the content of nutrients in it.
Important! The water in which cauliflower was boiled can be used to prepare sauces, broths, and soups.
The unpleasant odor that accompanies cooking cauliflower can be eliminated by adding a small piece of cracker to the water.
The taste of the vegetable will improve significantly if you boil it in mineral water or regular, lightly sugared water.
Do not leave cooked cauliflower florets in the broth. By allowing such negligence, you will worsen the taste of the product.

Once you try deliciously cooked cauliflower, you will forever love this amazing and healthy product. You can delight yourself with dishes made from this vegetable at any time of the year; purchasing it is not difficult - it is sold both fresh and frozen.

Cauliflower is valued not only for its taste, but also for the benefits it gives to our body. The simplest dish made from this vegetable is boiled inflorescences seasoned with egg sauce or butter. You can first boil these heads, and only then stew them with meat or other vegetables. Cauliflower can be fried, salted and even canned. In soups, this vegetable can even replace chicken in its nutritional qualities.

Today, buying cauliflower is not difficult. In every supermarket this vegetable is presented in several varieties. But the most valuable is cauliflower with white heads. But the gray and green heads have a coarser taste and are even bitter.

After purchasing this type of cabbage, you need to separate the green leaves from the head of cabbage and immerse it in salted water for half an hour. This is necessary in order to clean the cauliflower from possible pests.

After this treatment, cauliflower can be eaten raw. But, most often this vegetable is subjected to heat treatment. The head of cabbage is boiled whole or divided into inflorescences and cooked separately. The most common cooking process for this vegetable is boiling.

You can boil raw or frozen cauliflower. But, this process sharply reduces the amount of vitamins and other beneficial substances remaining in the cabbage after cooking. In order to reduce such losses, you can resort to the following tricks:

The inflorescences need to be placed in a pan with already boiling water
The water level should be low. It should only cover the vegetables
Cook without covering the pan with a lid. Two to three minutes on high heat, then reduce the level and bring to readiness
There is no need to defrost frozen cauliflower before cooking.
It is best to add vegetables to already salted water.

Aluminum and copper utensils have a bad effect on the quality and taste of this vegetable. It is best to cook cauliflower in an enamel pan or use fireproof glassware. Nutrients are preserved very well in clay pots.

Cauliflower will turn out very tasty if it is slightly undercooked. When finished, it should retain its elasticity and crunch in the mouth. If this vegetable is overcooked, it will not only lose more nutrients, but will also become less tasty.

In general, this type of cabbage cooks quickly. Therefore, in order not to overcook it, it is necessary to periodically check its readiness by piercing it with a fork or tasting it.

IMPORTANT: If you replace the water with milk when cooking cauliflower, the inflorescences will not only retain their snow-white color, but will also become much tastier.

Roasted cauliflower. How to deliciously fry cauliflower in a frying pan?

Fried cauliflower is an excellent independent dish or a very tasty side dish for meat. There are no special secrets in frying this vegetable. The most important thing is to prepare the products correctly. To do this, you need to peel the inflorescences from the top leaves and start frying.

It is best to fry cauliflower with garlic and herbs. With their help, the dish will turn out to be very aromatic and tasty. But, when frying this vegetable, you need to make sure that the inflorescences do not burn. This can significantly degrade their taste.
Peel the garlic. We will need 2-3 cloves. Crush them with a knife and fry them in a frying pan in vegetable oil. The readiness of garlic is determined by the light golden color it turns during frying.
Now it's the turn of cauliflower. It (700 g) needs to be divided into inflorescences and placed in a frying pan in which the garlic comes. It is strictly forbidden to add water. Otherwise, the cabbage will turn out not fried, but boiled
Fry the vegetables for 10 minutes, then add the thyme. After 5 minutes you can add a little water (about 100 ml). At this stage of frying, it is no longer scary. Moreover, water will make fried cauliflower more juicy and tasty.
Reduce heat and add lemon zest. It needs to be made from a quarter of a lemon. Then add bay leaf and lemon juice to the pan with cabbage. We also make it from a quarter of the fruit. Before removing the pan from the stove, add black pepper and dill to it.

This roasted cauliflower can be served with grilled sausages or beef.

You can fry this vegetable in batter.

To do this, you need to take breadcrumbs (75 g) and cauliflower (350 g). To prepare this dish you will also need salt, egg and vegetable oil.
Before frying cauliflower, boil it in salted water for 10 minutes. It is advisable to boil it whole, and then divide it into inflorescences before frying.
Prepare the batter. In a small bowl, beat the egg with a fork with a little salt. Then you need to add the crackers and mix everything again
Place the frying pan on the stove and heat it thoroughly. Dip the cauliflower in batter on all sides and place in the pan. Pour the remaining breading on top of the inflorescences. As soon as the vegetables are browned, you can remove the pan from the stove and serve the cabbage.

Beef with cauliflower recipe

Meat goes very well with cauliflower. It is best to use young beef to prepare this dish. This meat contains few calories, so it can safely be called dietary.

This recipe comes to us from Asian cuisine. Therefore, a special role in its preparation is given to marinating meat in soy sauce. This will make the meat very tender and tasty.
Cut the beef (400 g) into small pieces. Mix soy sauce (3 tablespoons), sugar (1 tablespoon), rice vinegar (1 tablespoon) and starch (1 tablespoon). Marinate the meat for about half an hour
Cut the garlic (1 clove). Fry it in oil and add cauliflower (400 g). Fry for about a minute. Pour some water into the pan and simmer for five minutes
Fry ginger (half a teaspoon) over high heat. Add marinated meat to the pan. Combine beef and cabbage and cook until done

How to make creamy cauliflower soup?

Puree soups are not as popular in our country as in the West. But this does not mean that they should be abandoned. Moreover, cauliflower makes such soups an excellent source of many nutrients and vitamins.

Melt butter (40 g) in a saucepan. Add flour (40 g) to it and mix. After a few minutes, add pre-boiled chicken broth (150 ml) to this mixture.
You should get a thick sauce. Remove it from the heat and cool. Heat the chicken broth (1.3 ml) and pour it into the thick sauce prepared earlier. Mix until smooth and add boiled cabbage (a small head), eggs (2 pcs.), pepper, salt and cream (300 ml), whipped in a blender. You can add a pinch of nutmeg for taste.
This creamy soup goes well with dumplings. For them, you need to mix bread crumb (75 g), butter (10 g), milk, egg, salt and pepper together. Make small balls from the resulting “dough” and add them to the finished soup.
Before serving, this soup should be garnished with herbs and sprinkled with grated cheese.

How to make frozen cauliflower soup?

Frozen cabbage is good for two reasons. Firstly, it can be bought all year round. And, secondly, when frozen, almost all useful substances are preserved. The dish offered below can hardly be called a culinary masterpiece. But everyone can cook it. And it will take very little time
Cut the onion (1 pc.) and potatoes (2-3 pcs.) into cubes. Fry them in a deep frying pan in vegetable oil until they are browned
Add frozen cabbage (500 g) to the pan and pour in broth (1 l). Cook for about half an hour
Cool the soup and pour it into a blender. Add cream (100 ml), spices and mix the ingredients. Pour the resulting puree into the pan and boil for 1 minute. Pour into bowls and add ground red pepper

Delicious borscht with cauliflower, recipe

Borscht is one of the most popular dishes of all Slavic peoples. There are a great many of his recipes. You can also make borscht from cauliflower. This vegetable will make borscht incredibly tasty and healthy.

Prepare the broth. Place beef breast (400 g) in a saucepan, fill it with water and put on fire. Remove the scale after boiling. Add carrots (2 pcs.) and onions (2 pcs.). The broth should cook for about 2 hours. After which the vegetables are removed from the pan. The meat is removed from the bones and placed back into the broth. You also need to add bay leaf and salt.
Preparing the borscht dressing. Heat oil in a frying pan (50 g). Fry onion chopped into small pieces on it. Readiness is determined by its golden color. Add finely grated carrots. Saute it with onions for about 3 minutes
Add grated tomatoes (2 pcs.) and beets (2 pcs.) to the pan. Mix the ingredients. Cover the pan with a lid and simmer for 10-15 minutes over low heat. Then add half a glass of water and simmer for another 5 minutes.
Peel the potatoes (3 pieces) and cut them into small cubes. Add them to the broth. Divide cabbage (1 head) into inflorescences. And also add it to the broth 5 minutes after adding the potatoes.
Chop the greens (celery, dill, garlic) and add them to the broth. After 5 minutes, pour the roast into the broth. Stir and turn off the heat

Vegetable stew with cauliflower, recipe

If you are on a diet, you can hardly be satisfied with your diet. But, according to experts, it is the meager diet during a diet that is often the obstacle that many cannot overcome. You can diversify your diet during a diet with the help of vegetable stew, the basis of which is cauliflower.

Carefully divide the cauliflower (a quarter of a head) into inflorescences and wash. Pour water into the pan and add salt. Cook the cabbage for 7-8 minutes. Remove it from the pan and transfer it to a bowl
Chop the peeled onion (1 pc.) and carrots (1 pc.). Wash the zucchini (1 piece) and cut it into cubes. Heat a frying pan and pour oil into it. Fry onions and carrots
We clean the sweet pepper (1 pc.) from seeds. Cut it into large pieces and add to the onions and carrots. When the onions are browned, add the chopped zucchini to the pan. Add salt and stir
Wash the eggplants (2 pieces) and cut them into cubes. Add them and cauliflower to the rest of the vegetables. Add salt again and mix. Cut tomatoes (2-3 pcs.) into large cubes and add to the pan. Adding greens
Add a little water, salt if necessary and simmer until done. The stew can be served with sour cream or mayonnaise. True, then the stew will not become dietary

Recipe for cauliflower with mushrooms

Mushrooms and cauliflower are excellent sources of protein for our body. Especially if you mix them in one dish. Mushrooms and cauliflower not only go well together, but complement each other perfectly.

With mushrooms

Cauliflower (1 head) must be peeled from green leaves and boiled in salted water
Clean the mushrooms (champignons are best for this recipe) and cut them into thin slices
Fry finely chopped garlic (2 cloves) in olive oil, add chopped champignons (150 g) to the pan. Sprinkle them with lemon juice. This will prevent them from turning black during cooking. Add salt and pepper to taste
Now you need to prepare the famous Bechamel sauce. To do this, add flour (20 g) to melted butter and fry it. Pour milk (0.5 l) in a thin stream. Stir until the milk boils
Add salt, nutmeg and pepper. Cook for 4-5 minutes and remove from heat
Place the fried champignons in a heatproof bowl. Place boiled cauliflower on top. Pour the sauce over everything and sprinkle with grated cheese. Cook for 10-15 minutes and serve

Omelet with cauliflower - a delicious protein dish, recipe!

Subtle aroma of cauliflower, complemented by the taste of butter and eggs. What could be better on a summer morning? The consistency of an omelette with cauliflower is very tender and tasty. And at the same time, its preparation is as simple as preparing regular scrambled eggs.

Wash the cauliflower (300 g) under running water. We clear it of green leaves and divide it into inflorescences. Boil in salted water for 5-10 minutes. Remove the cabbage from the pan at the moment when its inflorescences become soft
Beat eggs (1-2 pcs.) using a blender or mixer. Add salt and pour in milk (3/4 cup). Stir until smooth. Carefully add flour (1.5 tablespoons). It is necessary to avoid the formation of lumps
Cut the cauliflower into small pieces. Heat the frying pan and place the cabbage there. Fry over medium heat until golden brown. Pour the egg mixture into the frying pan and fry the omelet on both sides

The dish should be served with fresh vegetables and herbs.

How to cook delicious cauliflower: tips and reviews

Inga. I cook the omelette faster. To do this, pour boiled inflorescences with eggs and grated cheese. The omelet turns out very tasty. And the cheese adds a touch of piquancy.

As for pureed soups, I don’t use a blender to prepare them. I just boil cabbage and other vegetables and grate them. I add herbs and cheese. Yes, I can’t perceive cauliflower without it. I cook it a little and serve it to the table.

Natalia. In the summer, I definitely make cauliflower salads once a week. Any ingredients can be added. The basic salad is prepared from boiled cabbage inflorescences, herbs and olive oil.

Video: Cauliflower with milk sauce

If a person doesn't like cauliflower, perhaps he just doesn't know how to cook it. This wonderful product not only allows you to diversify boring dishes, but also makes them more healthy. It is indispensable for those who adhere to a certain diet, eat healthy and properly, as well as for vegetarians.

What are the benefits of cauliflower?

Cauliflower has five undeniable benefits that prove that it should rightfully take its place in everyone’s daily diet.

The first advantage of this vegetable is its hypoallergenicity. Even when introducing complementary foods to an infant, it is one of the first to be used.
Cauliflower is rich in B vitamins, as well as C, A, U, PP, E, and folic acid. It contains the daily requirement of microelements: potassium, magnesium, iron and calcium.
This vegetable is also famous for its low calorie content. It also goes well with most other foods, which is why cabbage is ideal for those who want to lose extra pounds.
The value of cauliflower for people with digestive diseases is that it is easily digestible. Due to the low fiber content, the vegetable is almost completely digested.
Thanks to the substances it contains, cabbage helps reduce “bad” cholesterol and blood sugar and is an excellent prevention of cancer.

You should refrain from consuming this vegetable unless you have thyroid disease, gout, hypertension, and in the postoperative period.

How to cook

Now let's look at a few more important topics. In what form is this vegetable eaten? How to cook cauliflower - in water or should it be steamed? What other cooking methods are there? How long should you cook cauliflower so that it does not lose its beneficial properties? What tasty and healthy dishes can you prepare from it?

First things first. Cauliflower inflorescences are eaten. Perhaps the most popular way to serve this vegetable is boiled or steamed, as a side dish for the main dish. Even so, it can be properly prepared in many different ways.

For cauliflower dishes, it is convenient to use not only traditional cooking methods, but also a modern miracle of technology - a multicooker. She is a great helper in the kitchen of any housewife and allows her to prepare healthy food correctly and in different variations. In a multicooker, cauliflower can be steamed, stewed, fried, boiled, baked using the programs of the same name.

Before boiling cauliflower or subjecting it to other heat treatment, it must be cleared of leaves, darkened inflorescences removed, the hard part of the core cut out, washed and separated.

Cook the separated inflorescences until fully cooked, 10-15 minutes after boiling. In this case, the product retains its beneficial properties as much as possible. If the head of cabbage is used whole, its cooking time is 20-25 minutes after boiling. In a multicooker, the “cooking” or “vegetables” function is used for this purpose.

At the same time, a significant part of the beneficial substances from cauliflower is released into the water, so the resulting vegetable broth is good to use in making soups, especially for baby food.

Steamed cauliflower cooks in 10-15 minutes. The most convenient way to do this is in a slow cooker. Steamed vegetables are the best dish for those who are watching their weight and counting calories.

It can also be stewed in salted water over low heat or in a slow cooker. Cooking time 10-15 minutes. It will take about the same amount to lightly fry this vegetable with garlic in vegetable oil. Bake cauliflower for 20 minutes at 200º.

Fresh cauliflower can also be served raw, with sauce or as an ingredient in salads. This product is also very tasty if marinated and salted.

How to store cauliflower

Fresh cauliflower should be stored in the refrigerator for 5-7 days. After this period, the product withers and loses its taste.

For long-term storage, the vegetable is blanched and frozen. The first process involves immersing washed and ready-to-eat inflorescences in boiling water for three minutes. Then you need to let the excess liquid drain from the cabbage, cool the product, put it in containers or freezer bags and put it in the freezer. Vegetables can be stored in this form for up to 12 months.

Cauliflower Recipes

Here are some simple and delicious cauliflower recipes for every day.

Mash the freshly boiled cauliflower, add oil, salt and spices to taste. This will be a great alternative to mashed potatoes.

Cream soup

Finely chop the onion and carrots (1 piece each) and fry over low heat. Add parsley, bay leaf to a saucepan with 1 liter of water, add a small head of cauliflower, divided into inflorescences, and sautéed vegetables. Cook over medium heat. In a multicooker, you can use the “soup” function. After it becomes soft, you need to take it out and mash it into a puree.

In a frying pan, fry 2 tablespoons of flour with 2 tablespoons of vegetable oil, add a little prepared vegetable broth to the consistency of thick sour cream, add cabbage puree there. Strain the prepared broth and, putting the resulting mass into it, cook over low heat for 10-15 minutes. Remove the finished puree soup from the heat. When serving, place on plates and garnish with herbs.

Casserole “Assorted Vegetables”

You will need a small head of cabbage, a small zucchini, 100 g of green peas, an onion, a tomato, and an eggplant. Next, you need to grease a baking sheet with vegetable oil and place finely chopped vegetables and cabbage, divided into inflorescences, on it. Bake in an oven preheated to 200º for 15-20 minutes. Pour sauce over the dish or season with vegetable broth. After this, bake for another 10 minutes until fully cooked.

When preparing a dish in a slow cooker, all ingredients, including the filling, are added at the same time. The product is cooked on the “Oven” program for 30-35 minutes.

Vegetable cauliflower salad

First boil 1 beet, 1 small head of cabbage, divided into inflorescences, until tender. You can steam vegetables. Chop the beets and 1 sweet pepper. Make a dressing from olive oil, vinegar and spices and drizzle it over all the prepared ingredients. Stir and let the salad brew for a while. Bon appetit!